The men of Bittercube, Ira Koplowitz and Nick Kosevich, invited Julia Kramer and I to a bitters tasting at the Hamilton Bar in Milwaukee.  To get to know their magical process, we chewed on cherry bark, quassia and several other bitter herbs- the base of their small batch artisan bitters.  Their potions are well known in the Midwest, especially in Chicago, as they have conceptualized beverage programs at many famous restaurants and bars throughout the city including Union Sushi, Chizakaya and The Charleston.   To learn more about their tinctures read Julia’s article here.

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